Histological comparison of the gills of juvenile lobster (Homarus americanus) fed EFA-defined diets at two rearing temperatures (Abstract)
Odense, P.; Harrison, K.E. (1989). Histological comparison of the gills of juvenile lobster (Homarus americanus) fed EFA-defined diets at two rearing temperatures (Abstract), in: De Pauw, N. et al. (Ed.) Aquaculture: a biotechnology in progress: volume 1. pp. 905 In: De Pauw, N. et al. (1989). Aquaculture: a biotechnology in progress: volume 1. European Aquaculture Society: Bredene. ISBN 90-71625-03-6. 1-592 pp., more |
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| Abstract | Juvenile lobsters (approximately 8th stage) were reared individually for 4 months at 10°C and 20°C and fed the Halifax crustacean reference diet or one of four purified test diets. The test diets contained 8% oleic acid (18:1 n-9) and were supplemented with either 1% oleic acid, 1% linolenic acid (18:3n3); 1% linoleic acid (18:2n6) or 0.75% linolenic acid + 0.25% linoleic acid. Basal diet ingredients were lipid extracted. The diets contained antioxidants and were stored at -20°C. Wild-type (control) lobsters, reared at 20°C on a crustacean practical diet were examined for comparison. Post-absorptive, intermolt animals were weighed, chilled on ice, and terminated by decapitation. The lobsters were immediately dissected. The gills from one side of the body were removed in specific sequence, anterior to posterior and fixed as follows: 1st pair for light microscopy, 2nd and 4th pairs for SEM examination, 3rd and 5th pairs for TEM examination. The gills from the opposite side of the body were blotted, weighed under N2g and stored at -40°C for fatty acid analysis. The effect of temperature on EFA requirements will be assessed from examination of gill and whole body fatty acid compositions, supplemented with histological comparison of the gills. |
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